I brewed a dark ale and it went into the secondary Feb 9th. Original gravity was 1085. I have not touched it since. Now its the end of May and there are no signs of contamination or anything, but I have never put off bottling this long. I was planning on bottling it tomorrow. Will priming sugar be enough since it has been sitting so long or will I need to make a yeast starter to add before bottling, to ensure that the bottles carbonate ok??????

I have a similar problem. Racked into a glass secondary and locked last July. The flavor is good so I would like bottle it. I put 1/4 cup of corn sugar and 1/2 teaspoon of dry yeast into the carboy 2 days ago but no activity.

I brewed a dark ale and it went into the secondary Feb 9th. Original gravity was 1085. I have not touched it since. Now its the end of May and there are no signs of contamination or anything, but I have never put off bottling this long. I was planning on bottling it tomorrow. Will priming sugar be enough since it has been sitting so long or will I need to make a yeast starter to add before bottling, to ensure that the bottles carbonate ok??????

Check your gravity with a hydrometer. It will tell you how low it is. IF it is still high the only choice you have is to add yeast. Make sure you use a good liquid starter.

Keep us informed as to what you PLAN on doing BEFORE you do so we can be of more help.

Telling us what you did without first knowing the consequences could be the wrong direction. It's harder to put out a fire than a flame.

I brewed a dark ale and it went into the secondary Feb 9th. Original gravity was 1085. I have not touched it since. Now its the end of May and there are no signs of contamination or anything, but I have never put off bottling this long. I was planning on bottling it tomorrow. Will priming sugar be enough since it has been sitting so long or will I need to make a yeast starter to add before bottling, to ensure that the bottles carbonate ok??????

should be fine. just drag the racking cane along the bottom of the carboy for about 3-4 inches while racking to bottling bucket or while bottling. that should stir up enough yeast for carbonation.

should be fine. just drag the racking cane along the bottom of the carboy for about 3-4 inches while racking to bottling bucket or while bottling. that should stir up enough yeast for carbonation.

should be a smooth drink'n session beer by now!

Ok on the dark ale that sat in the secondary for 3 months is bottled all I did was add priming sugar....3/4 cup dark brown sugar..........(I will keep you informed)......I also had a barley wine that was about 4 moths old from the advice I got from the local homebrew shop I added one pack of champane yeast to the priming sugar once the yeast started to work I added the starter to the bucket, and siphoned the beer on to the starter, then bottled. I will keep you informed on the progress. I plan on opening a bottle of the barely wine and dark ale in two weeks.....

The Brew Stop is on Kurykendahl (not sure on spelling). Never been there. DeFalco's is my HBS of choice since I've been brewing. DeFalco's, Brew Stop, KGB Homebrew Club, and St. Arnold's are having the Big Batch Brew Bash this Sunday @ St. Arnold's. It's a porter competition this year. I'm gonna trek to H-town and see how my coffee porter rates?????